Creamy Elote Recipe Easy Homemade Mexican Street Corn with Tangy Cotija Cheese
A quick and easy recipe for creamy Mexican street corn featuring grilled corn on the cob slathered in a tangy, creamy sauce and topped with salty Cotija cheese. Perfect for BBQs, potlucks, or cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt for a lighter twist)
- 1/2 cup Cotija cheese, crumbled
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and pepper to taste
- 2 tablespoons butter, melted
Instructions
- Preheat your grill or grill pan to medium-high heat (about 5-10 minutes) to get it hot enough for grill marks and a little char.
- Husk the corn and remove all silk strands. Brush each ear with melted butter and season lightly with salt and pepper.
- Grill the corn, turning every 2-3 minutes, for about 10-12 minutes until golden spots and some blackened bits appear.
- While the corn grills, combine mayonnaise, sour cream, lime juice, garlic powder, chili powder, and a pinch of salt in a mixing bowl. Stir until smooth and creamy. Adjust seasoning as needed.
- Once the corn is grilled and slightly cooled (warm but manageable), spread the creamy sauce all over each ear using a spoon or brush.
- Generously sprinkle crumbled Cotija cheese all over the coated corn, pressing lightly so it sticks well. Optionally, sprinkle chopped fresh cilantro on top.
- Finish with an extra squeeze of lime and a dusting of chili powder if desired. Serve immediately for best flavor and texture.
Notes
If the sauce is too thick, thin it with a teaspoon or two of milk (dairy or plant-based). Turn the corn frequently while grilling to avoid uneven charring. If no grill is available, broil or roast the corn turning often to mimic char. For a smoky twist, substitute chili powder with smoked paprika or chipotle powder. Use vegan mayo and vegan cheese for a plant-based version.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Sugar: 6
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 3
- Protein: 6
Keywords: creamy elote, Mexican street corn, Cotija cheese, grilled corn, easy elote recipe, BBQ side dish, summer corn recipe